Spiked Mexican Hot Chocolate
Gardenia Alejandra (Ramirez) Woodhams-Roberts from LolayTula.com shares how her family chooses to celebrate a traditional family recipe. This Mexican hot chocolate doesn't just have a kick of cinnamon, but it's also spiked with liquor! Obviously, if you're looking to make this with the kiddos - ignore that step.
Thank you for sharing, Gardenia!
- 1 CINNAMON STICK
- 4 TBSP COCOA
- 3 TBSP FLOUR
- 3 CANS EVAPORATED MILK
- 1 CUP SUGAR
- 3-4 OUNCES OF LIQUEUR: KAHULUA/ BAILEYS IRISH CREAM OR MAKERS MARK WHISKEY
1. In a large pot, boil water with cinnamon stick. In a separate bowl, whisk cocoa and flour with water until smooth and slightly runny. Using a small colander, poor the cocoa mixture to the boiling water - constantly stirring to avoid chunks from forming.
2. Keep at medium high heat, add sugar, and keep stirring. At this point, taste to see if it needs more sugar. Add to taste. Finally, add cans of milk, slowly while stirring. It has to get to a boiling point. You have to make sure you keep stirring so it doesn't stick to the bottom. Taste it to see if you might want more cocoa or sugar. You can always add more if necessary. You can also use soy milk or almond milk. Once it boils and the taste is to your liking, you can turn off the heat. Pour 1.5 ounces of Kahulua, Baileys Irish Cream or my favorite, Makers Mark Whiskey into individual cups for an extra kick!
3. Choice of chocolate is up to you, Hershey's is classic and Ghiradelli is amazing and quite rich but it's hard not to choose our favorite, Mexico's classic 'Abuelita.' chocolate.